so good.. magazine – The magazine of the haute pâtisserie

This is one of the elegant sweet dishes that Tom Coll creates for the luxurious Burj Al Arab in Dubai.
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After extensive background work, the chef sought out local producers to create this refreshing dessert.More info

Using honey as a common thread, Italy surprised the jury with this dish in which innovative techniques are used.More info

The beet is the real protagonist of this signature dessert where techniques coming from haute cuisine merge with Japanese influences and floral notesMore info

In so good # 25, we celebrate the 40th anniversary of this universal dessert created by Michael Bras with five interesting versions.More info

Familiar ant the same time light proposal, despite it is a chocolate dessert, the pastry chef is looking for the more natural outcomeMore info

A good example of the sensory cuisine that the chef makes in the two-Michelin-star New York restaurant, Atera.More info

‘Less is more’ is the motto of this dessert that the pastry chef has designed for the Jean-Georges Restaurant Group.More info

With this plated dessert, the pastry chef has been proclaimed the winner of the professional category of the Championnat de France du Dessert 2020More info

Find the balance between lightness and taste and at the very same time pay great attention to creativity and the aesthethic part of the dessert. This Russian pastry chef want to dedicate this multi-component dessert to honey and he finishes it with a beautiful honeycomb made from dehydrated lime jellyMore info